PROSCIUTTO-WRAPPED CRUDITE
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 40 bundles; about 8 servings
Number Of Ingredients 11
Steps:
- Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter.
- Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.
Nutrition Facts : Calories 67 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 9 milligrams, Sodium 369 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 grams
SHRIMP WRAPPED WITH PROSCIUTTO
An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat.
Provided by PEGW
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
- When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
- Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
- Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
- To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.
Nutrition Facts : Calories 603.6 calories, Carbohydrate 21 g, Cholesterol 99 mg, Fat 52.4 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 18.3 g, Sodium 446.5 mg, Sugar 6.2 g
PROSCIUTTO-WRAPPED VEGETABLES WITH PARMESAN
It's time to reinvent the crudité platter, and I nominate these attractive little bundles of vegetables; they're great with cocktails for entertaining as an alternative to a boring deli plate, but they are also a nice alternative to a salad with a pasta dinner. My friends request this often.
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of salted water to a boil over high heat. Place a large bowl of ice water near the stove. Cook the broccolini in the boiling water for 1 minute, then use a slotted spoon to transfer it to the bowl of ice water. Let cool for 2 minutes, then drain on a towel and reserve. Cook the cauliflower in the boiling water for 3 minutes, then cool in the ice water and drain as for the broccolini.
- Working with 1 slice at a time, cut the prosciutto slices in half lengthwise. Make a small bundle of fennel slices and wrap it with prosciutto, allowing the fennel to extend out the ends. Bundle together 2 strips each of orange and red bell peppers and wrap them with prosciutto in the same way. Wrap prosciutto strips around the stalks of broccolini and the stem ends of the cauliflower florets.
- Using a vegetable peeler, shave the Parmesan cheese onto a large platter or serving plates; arrange the vegetable bundles over the cheese shavings. Drizzle the oil over the bundles.
FESTIVE PROSCIUTTO-WRAPPED VEGETABLES
Steps:
- Directions Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini or asparagus. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter. Drizzle with the oil or lemon juice or grated lemon rind. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.
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- There is no set recipe for this - just use the ingredients you have on hand or the vegetables and flavors you love the most. Taller or longer vegetables naturally make it easy to wrap, like carrots, celery, bell peppers, and asparagus.
- Rinse all the vegetables and pat dry. Trim off tough ends, take out seeds and stems if needed, and cut them into longish spears. About 5 to 6-inches is perfect. Microwave them for a couple of 15-second bursts or until crisp tender - especially the asparagus and bell peppers - the carrots and celery can be served completely raw.
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